This Healthy Cashew Chicken Recipe is not only healthy for you it’s FUN to eat!! aka… tastes good! It doesn’t taste like it’s “good” for you and that’s a really great sign : ) So, this Healthy Cashew Chicken Recipe is made with agave which is a sweetener. I LOVE agave! (I use it in my tea almost every night.) Blue Agaves is cactus type plant that is mostly known for being what tequila is made from… the Aztecs prized Agave as the gift from the gods! It has a low glycemic load so it’s much healthier than sugars and corn syrup. Agave can replace sugar in a ratio of 1 cup sugar to 2/3 C agave. It’s sweeter so you don’t need as much which also means less calories : )
Healthy Cashew Chicken Recipe..
Per serving: 256 calories, 15g protein, 31g carb
*My trainer friend, Nicole, gave me this Healthy Cashew Chicken Recipe… she’s awesome!
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- Healthy Cashew Chicken Recipe..
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- Ingredients for Healthy Cashew Chicken Recipe…
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- Chop green onion
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- Warm 1 Tbsp oil in fry pan until smoking hot
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- Stir fry carrots, celery, onion for 2-3 minutes until onions are fragrant
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- In a small mixing bowl, combine agave
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- Add veggies back to pan, add cashews, and stir
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- Add sauce to pan, stir
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- Cook until sauce is bubbly and thickens
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- Serve Healthy Cashew Chicken over brown rice… Enjoy!!
This Healthy Cashew Chicken Recipe is SO much better tasting than the original deep fried version! You’ll never miss that corner Chinese joint… upping the fiber with brown rice is also a smart move for Healthy and Happy New Year!!
Healthy Cashew Chicken Recipe
Author: Ruthie
Recipe type: Main, Dinner
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- ¾ C orange juice
- ⅓ C agave nectar
- ¼ C soy sauce (can use low sodium)
- 1 Tbsp cornstarch
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp pepper
- 2 Tbsp olive oil, divided
- 4 green onions, chopped
- 2 large carrots, julienne
- 1 celery stalk, sliced
- 4 boneless, skinless chicken breasts, cut into 1 inch squares
- 1 cup cashews
Instructions
- In a bowl, combine juice, agave nectar, soy sauce, cornstarch, and seasonings.
- In a wok or large skillet, heat 1 Tbsp oil until it begins to smoke. Stir-fry vegtables for several minutes until the onions become fragrant. Set aside.
- In same skillet, heat another Tbsp of oil until smoking and stir-fry chicken chunks until browned and tender. Add cooked vegetables, cashews, and sauce mixture. Continue cooking until sauce bubbles and thickens. Serve over brown rice.
- Per serving: 256 calories, 15g protein, 31g carb
Ruth we had this for dinner tonight. It was so good. Everyone gobbled it up. I even made a portion with tofu for Veronica, and it was YUMMY!